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Vegetable Korma | Veg Kurma (Vegan + Gluten-Free)

Vegetable Korma (Veg Kurma) is an authentic rich Indian curry in the restaurant-style. This curry has creamy cashew and coconut milk base. Loaded with lots of veggies, this mix vegetable korma is healthy, vegan & gluten-free.

Vegetable korma is popularly known as veg kurma also. Though this is an easy curry recipe, it has lots of ingredients that makes it delicious and flavorful.

This is creamy curry and the creaminess comes from cashews, poppy seeds, coconut. We can also replace coconut with coconut milk also. Coconut milk brings a smoothness also to the gravy.

Among the spices, whole spices play an important role in making the curry fragrant and yummy. Bay leaf, cardamom, cinnamon, cloves are the whole spices that go in this recipe. Apart from that coriander powder, cumin powder, red chili powder, black pepper powder.

This recipe requires little planning and preparation. e.g. you need to soak cashews and poppy seeds before grinding to puree. Soak them separately in hot water for 30 – 40 minutes. Also, you need to prep all vegetables. More vegetables mean a little more time. Then also make a puree of onion and tomatoes.

Frequently Asked Questions

What Is Vegetable Korma?

Vegetable korma is a delicious creamy mix vegetable curry made with rich creamy tomato, onion, cashew, & coconut-based gravy. The vegetables used for this recipe are carrots, peas, potatoes, beans, cauliflower. You can also add paneer or tofu cubes, baby corns, capsicum, bell peppers to the Korma.

Can I Make My Vegetable Korma Vegan?

Yes, definitely. This recipe I have shared here is completely vegan. The only thing you need to do is replace the fresh cream with a mixture of cashew & coconut milk cream. Cashew will give a richness and thickness to the gravy. If you don’t have coconut cream, you can also use freshly grated coconut or desiccated coconut.

How To Store Leftover Korma Curry?

You can refrigerate the curry for 2 – 3 days in freeze boxes or airtight boxes. These are also freezer friendly. So you can store it in the freezer for a week. Just reheat for a minute

What Is Difference Between Tikka Masala Curry & Korma Curry?

As far as I understand, tikka masala is made with a cashew & yogurt based curry. Normally in tikka masala, we marinate paneer/ mushroom/ vegetable with the yogurt, flour, spices mix. Gravy is made with tomatoes and cashews that makes it smooth and creamy. In this process, the marination mixture is also added to the gravy, which brings in a thickness in gravy.Whereas Korma is basically a delicious rich creamy curry that has heavy rich cream and cashews. So the sauce is different than that of the tikka sauce. basic ingredients are coconut, poppy seeds, cashews.

Instant Pot Vegetable Korma (Veg Kurma)

This creamy curry can be easily made in an Instant pot. Only difference in preparation is you have to chop vegetables into little larger pieces than regular stove-top method. Otherwise veggies will be mushy.

First cook the onion, tomato gravy (following the same steps) on saute mode. Don’t add cashew & coconut paste now. Then add diced vegetables to the gravy. Add 1 cup water and cook on low pressure for 3 minutes with quick release.

Another way is you can steam the chopped veggies for a minute (on steam mode). Then add to the prepared gravy (on saute mode). Now cook for next 2 minutes on low-pressure mode.

Then add coconut & cashew cream and cook for the next 2 minutes on saute mode.

Veg Korma (Stove-top Method)

Time needed: 40 minutes.

How To Make Vegan Korma?

Boil Vegetables

Chop the veggies into medium size pieces. Add these chopped veggies to a bowl and immerse in water. Add a pinch of salt and boil till potatoes are fork-tender. Don’t overcook the vegetables to mushy.

Cashew Paste

Soak 1/4 cup cashews in hot water for 30 minutes. After 30 minutes remove from water and put them in a blender. Add coconut milk and blend it to a smooth paste.